TY - JOUR
T1 - Influence of unmodified and modified cycloheptaamylose (β-cyclodextrin) on transition parameters of amylose-lipid complex and functional properties of starch
AU - Gunaratne, Anil
AU - Corke, Harold
N1 - Funding Information:
This work was supported by grants from the University of Hong Kong Committee on Research and Conference Grants, and the Hong Kong Research Grant Council.
PY - 2007/3/21
Y1 - 2007/3/21
N2 - Functional characteristics of starches from cereal, tuber, and root were studied in the presence of β-cyclodextrin and hydroxypropyl β-cyclodextrin. Both cyclodextrin compounds significantly increased swelling factor, amylose leaching, and solubility of cereal starches while tuber and root starches were less affected. Gelatinization enthalpy in cereal starches was slightly decreased in the presence of β-CD and HPβ-CD but in tuber and root starches was not affected. Both β-CD and HPβ-CD decreased dissociation energy of native (wheat, maize, and rice) and synthesized (amylose-lysophosphatidylcholine and amylose-stearic acid) amylose-lipid complex. Reformation of native amylose-lipid complex in cereal starches was decreased by both β-CD and HPβ-CD. Only in cereal starches the presence of β-CD and HPβ-CD during starch pasting result in early swelling and decreased pasting temperature. Both cyclodextrins did not inhibit α-amylase. The results were consistent with the disruption of amylose-lipid complex within the starch granules by both cyclodextrins by complexing with starch lipids, affecting a range of functional properties of starch.
AB - Functional characteristics of starches from cereal, tuber, and root were studied in the presence of β-cyclodextrin and hydroxypropyl β-cyclodextrin. Both cyclodextrin compounds significantly increased swelling factor, amylose leaching, and solubility of cereal starches while tuber and root starches were less affected. Gelatinization enthalpy in cereal starches was slightly decreased in the presence of β-CD and HPβ-CD but in tuber and root starches was not affected. Both β-CD and HPβ-CD decreased dissociation energy of native (wheat, maize, and rice) and synthesized (amylose-lysophosphatidylcholine and amylose-stearic acid) amylose-lipid complex. Reformation of native amylose-lipid complex in cereal starches was decreased by both β-CD and HPβ-CD. Only in cereal starches the presence of β-CD and HPβ-CD during starch pasting result in early swelling and decreased pasting temperature. Both cyclodextrins did not inhibit α-amylase. The results were consistent with the disruption of amylose-lipid complex within the starch granules by both cyclodextrins by complexing with starch lipids, affecting a range of functional properties of starch.
KW - Amylose-lipid complex
KW - Hydroxypropyl β-cyclodextrin
KW - β-Cyclodextrin
UR - http://www.scopus.com/inward/record.url?scp=33847275049&partnerID=8YFLogxK
U2 - 10.1016/j.carbpol.2006.12.017
DO - 10.1016/j.carbpol.2006.12.017
M3 - 文章
AN - SCOPUS:33847275049
SN - 0144-8617
VL - 68
SP - 226
EP - 234
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
IS - 2
ER -